A few weeks ago a girlfriend came over and noticed a big beautiful bowl I had sitting out on the counter. She said, “What’s that?” You should have seen the look on my face. I mean, obviously it’s a bowl….   Which is exactly what I told her. Except I said that it was a salad bowl. Her immediate reaction? “Ugh I hate salad, I am so sick of this low carb bs. I don’t like the taste of leaves.”

She was dead serious.

Doesn’t everybody know that these “leaves” are really just a vehicle for getting loads of really delicious flavor combinations into your mouth? Because a bowl full of walnuts, apples, dried cranberries and feta cheese covered in dressing would be nothing short of wonderful, but also somewhat… odd. So we put it on top of some leaves, call it a salad, and dig it.

And as you can see, here I am doing just that…..

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.
Serves: 4-6
  • 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts, roughly chopped (such as Diamond of California)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries
dressing (see note)
  • 1 cup organic apple juice
  • 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
  • 1 tbsp honey
  • scant ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tbsp oil
  1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
*I also love poppyseed dressing with this salad!
**Recipe can easily be doubled or tripled for a larger group.
With love from the Trench Kitchen,